1. Slice the meat, cut the fatter meat and put it separately, you can fry in oil, cut the pepper into prismatic pieces, and slice the garlic
2. Cut the pepper into prismatic blocks, as shown in the picture
3. After the pot is red, put the chili directly without oil, and stir dry on high heat
4. Add 2.5 grams of table salt after it is slightly weakened, and continue to dry until the surface is tiger skin
5. Fill out the chili
6. Put the fatty meat into the pan for frying oil, be sure to use a low heat, be careful to paste the pan, the meat will be golden brown
7. Add the cut meat slices and the oil residue and stir-fry on high heat
8. Add cooking wine
9. Add 2.5 grams of salt
10. Add light soy sauce and set aside when the meat is cooked until 8 minutes cooked
11. Pour oil in the pot and add the tempeh
12. Add garlic cloves and stir fragrant over high heat
13. Add the fried peppers and meat, stir and fry for 2 minutes, add chicken powder, and it will be out of the pan
Tips:Do not add oil when the peppers are cooked dry, but you need to add a little more salt to make the peppers more delicious.
